Ingredients
2
tablespoons margarine or butter
1
lb. cooked turkey, diced (1 1/2 cups)
1
medium red bell pepper, cut into thin bite-sized strips (1 cup)
1/2
cup thinly sliced green onions
2
chipotle chiles in adobo sauce (from 11-oz. can), drained, chopped
1
teaspoon cumin
1
teaspoon coriander
1
teaspoon cinnamon
1
teaspoon dried oregano leaves, crushed
2
cups cubed fresh or frozen mango, thawed
1
cup Old El Paso™ Thick ’n Chunky Salsa
1/4
cup raisins
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Preparation
Melt margarine in large skillet over medium heat. Add turkey, bell pepper, onions, chipotle chiles, cumin, coriander, cinnamon and oregano; mix well. Cook 2 minutes or until turkey is thoroughly heated and vegetables are crisp-tender.
Add mango, salsa and raisins; mix well. Reduce heat to low; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
Meanwhile, heat tortillas as directed on package. Spoon turkey mixture onto warm tortillas; roll up.
